Sweet Potato Cornbread
This sweet potato cornbread is moist, lightly spiced, and beautifully golden. Made with cornmeal, mashed sweet potato, and buttermilk for a rich, tender texture.
9 Servings
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup cooked and mashed sweet potato approximately 1 large sweet potato
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1/4 cup unsalted butter melted and cooled slightly
Instructions
Preheat the Oven
- Begin by preheating your oven to 375°F (190°C). Grease a 9-inch cast iron skillet or an 8×8-inch square baking pan and set aside.
Combine Dry Ingredients
- In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. Mix until well combined and no clumps remain.
Mix Wet Ingredients
- In a separate bowl, beat the eggs until smooth. Add the mashed sweet potato, buttermilk, sour cream, and melted butter. Stir until the mixture is cohesive and smooth.
Incorporate Wet and Dry Mixtures
- Pour the wet ingredients into the bowl of dry ingredients. Using a rubber spatula, gently stir the batter until just combined. Do not overmix, as this may affect the texture.
Transfer to Baking Pan
- Pour the prepared batter into the greased skillet or pan. Use the spatula to smooth the top evenly.
Bake the Cornbread
- Place the pan in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve
- Allow the cornbread to cool in the pan for at least 15 minutes before slicing. Serve warm with butter or honey if desired.
Notes
To make this sweet potato cornbread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend suitable for baking. Additionally, ensure your cornmeal is certified gluten-free, as cross-contamination can occur during processing. All other ingredients are naturally gluten-free, but it is advisable to check labels—particularly for baking powder and sour cream—to confirm no hidden gluten-containing additives.